What to cook with zucchini: recipe for a hearty cake with cottage cheese

Zucchini is a fairly budget-friendly and versatile vegetable. Early varieties ripen in spring, and the season lasts until late fall. This product can be stewed, fried, and baked, but the best idea would be to make a simple and very satisfying zucchini cake that can feed a large company.

The idea of making a zucchini cake was published on the Instagram page of food blogger Vita (vita.serediuk).

Ingredients for zucchini pancakes:

• zucchini (2 pcs) - 600 g
• onion (1 pc) - 50 g
• chicken eggs - 2 pcs
• flour - 2 tbsp
• salt - 1 tsp
• ground black pepper - a pinch
• oil for frying

Ingredients for the curd cream:

• 5% cottage cheese - 300 g
• sour cream - 2 tbsp
• garlic - 2 cloves
• salt
• cherry tomatoes - 4 pcs
• eggs (boiled chicken) - 2 pcs

Method of preparation:

1. Grate the zucchini on a coarse grater and chop the onion.

2. Add salt and pepper and mix well.

3. Beat eggs. Add flour and mix again.

4. Heat the frying pan well and add a little oil.

5. Spoon the dough onto the frying pan (2 spoonfuls per 1 pancake), form a round pancake, and fry under the lid on both sides for 2 minutes. This amount of zucchini dough makes 5-6 pieces.

6. Prepare the filling: add sour cream, salt, and grated garlic to the cottage cheese and mix with a fork.

7. Cut the zucchini pancakes into a round shape.

8. Assemble the cake: put a pancake on a plate, spread with cheese cream, put another pancake, and so on.

9. Add the chopped cherry tomatoes after the second layer.

10. Garnish with eggs, herbs and tomatoes, if desired.